Thursday, August 16, 2012

In the kitchen with The Sopranos - Uova in Purgatorio (eggs in Purgatory)...

Another dish from The Sopranos cook book. I can't remember it from the series itself... maybe I just missed it.... well if you know when (and even if) this dish appeared on The Sopranos please Do let me know in which episode - thank you! I'm writing that it's a Sopranos' dish as I took this recipe from that particular cook book, but I know that 'uova in purgatorio' is quite a popular dish and well known amongst the Italians - and not only the Italians for that matter.
This is a perfect little dish for lunch. For those days when you don't feel like cooking too much but still want something nice to eat. I've read somewhere that it's a type of peasant food - as it was popular amongst farmers, who had plenty of their own tomatoes and eggs, especially in the summer. As it's summer now I've decided to finally make it myself - not to mention that the book from which I took it had its 'powers' in convincing me to cook it too ;)


How to make it...
Ingredients:
- clove of garlic, peeled but kept whole
- 1 tablespoon oil of olives
- 1 cup fresh, pureed tomatoes
- few basil leaves, teared or a pinch of dry oregano
- 2 eggs
- grated Parmesan
- salt and pepper

On a small frying pan, heat the oil and fry the garlic clove, till just golden brown. Add tomato puree, basil, salt and pepper. Bring to boil and simmer till it's thick. Take off the garlic.
Break the eggs to a small cup, try not to break the yolk. Make a little whole in your tomato puree and gently place your egg there. Do the same with the second egg. Sprinkle with a little bit of grated Parmesan and over with the lid. Fry/steam for about 3 minutes, till the eggs are as you like them. Sprinkle with some more grated Parmesan just before serving. Serve straight away.

Smacznego!

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Pozdrawiam, Anula.